Heart shaped strawberry Chiffon Cake

Heart shaped strawberry Chiffon Cake

Introduction:

"Today, I bought a new set of three spring buckle bottom mold in Amazon. It's so cute, so I used the heart mold to make chiffon cake. But the bottom mold is really ordinary. Later, some of the bottom was leaked under the baking tray... Well, without saying much, let's start the tutorial. "

Production steps:

Step 1: prepare all the materials

Step 2: separate the yolk from the protein, and add 40 grams of white granulated sugar to the yolk

Step 3: beat the yolk with an egg beater, add oil slowly, then add milk and vanilla essence

Step 4: sift in flour and baking powder

Step 5: stir with a rubber scraper

Step 6: clean the egg beater, beat the egg white, and add the remaining sugar four times as shown in the picture

Step 7: beat the protein until it foams hard

Step 8: add 1 / 3 protein into the egg yolk paste, mix well by turning, and then pour it into the protein paste

Step 9: preheat the oven, put it in the oven at 170 degrees, about 1 hour in the middle

Step 10: after coming out of the oven, turn it upside down on the baking net to cool it. Use a knife to make a circle around the edge of the cake and take out the cake

Step 11: cream the cake all around

Step 12: Mount flowers on the bottom and top, decorate strawberries and blueberries, and finish

Materials required:

Eggs: 5

White granulated sugar: 120g

Milk: 60 ml

Vegetable oil: 60 ml

Low gluten flour: 100g

Vanilla extract: half teaspoon

Lemon juice: 2 to 3 drops

Baking powder: half teaspoon

Fresh cream: 250 ml

Strawberry: a box

Blueberries: a box

Note: I'm lazy. In fact, I can cross cut the cake, spread cream and put strawberries on it, which will be more delicious. ^_ ^ENJOY

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet